Chocolate Candy Cheesecake

1 cup graham cracker crumbs 1 egg white, slightly beaten 1 tablespoon light butter or margarine 1 − 8 oz. bar light cream cheese, softened 1 − 8 oz. bar fat−free cream cheese, softened 1/2 cup sugar 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract 2 light Milky Way bars, cut up 1/4 cup fat−free caramel ice cream topping Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan, set aside. In a large mixing bowl, combine both bars of cream cheese and sugar. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie pan. Bake at 350F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until served. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Sugar Substitute Recipes: Low-Carb Chocolate Swirl Cheesecake | Submitted By: Syd

1 cup low-carb chocolate cookie crumbs1/4 cup butter, melted3 tablespoons SPLENDA® Granular1/2 cup finely chopped macadamia nuts, pecans, or almonds3 eggs, separated3 (8 ounce) packages cream cheese, at room temperature1 cup sour cream1 cup SPLENDA® Granular2 tablespoons low-carbohydrate baking flour substitute6 ounces low-carbohydrate, dark chocolate, melted3 ounces low-carbohydrate, dark chocolate, melted3 tablespoons finely chopped macadamia nuts, pecans, or almondsCombine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C) In a large bowl, whip egg whites until stiff but not dry. In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect. Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake. Amount Per Serving  Calories: 381 | Total Fat: 34.5g | Cholesterol: 104mg Powered by ESHA Nutrient Database

Low-Carb Chocolate Swirl Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 381

Total Fat: 34.5gCholesterol: 104mgSodium: 230mgTotal Carbs: 9g    Dietary Fiber: 3.1gProtein: 8.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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Thanksgiving Recipes: Pumpkin Layer Cheesecake | Submitted By: JPOTTER

2 (8 ounce) packages cream cheese, softened1/2 cup white sugar1/2 teaspoon vanilla extract2 eggs1/2 cup pumpkin puree1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 (9 inch) prepared graham cracker crustPreheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight. Amount Per Serving  Calories: 398 | Total Fat: 27.4g | Cholesterol: 114mg

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